This recipe is the perfect blend of succulent chicken and aromatic spices, all wrapped up in a warm, flaky paratha
Serves 5 people.
Ingredients
400g chapati/atta flour
ghee/oil of choice
300ml water
1 tsp salt
1 tsp cumin seeds
chilli powder (optional)
5 red onions, thinly sliced
4-6 garlic cloves, finely chopped
8 boneless and skinless chicken thighs, sliced into strips
100ml natural yoghurt
½ tsp salt
½ tsp turmeric powder
1 tsp harissa paste
1 tsp tandoori masala
juice of ½ lemon
¼ tsp chilli powder
For the Sauce
150ml natural yoghurt
handful of fresh spinach leaves
squeeze of lemon juice
¼ tsp salt
¼ tsp ground cumin
Method
– Place the flour in a large bowl. Add the salt, cumin seeds, and 1 tbsp oil. Add some water, a little at a time, and stop when you have a nice soft dough.
– Once the dough has come together, knead it for 2 minutes until smooth. Cover it and let it rest for at least 15 minutes.
– Add 2 tbsp of oil to a hot pan. Add 3 onions and cook for 6-7 minutes until lightly golden.
– Add the garlic and cook for 2 minutes.
– Place the yoghurt, salt, turmeric powder, harissa paste, and tandoori masala in a bowl. Mix well.
– Add the chicken thighs to the onions. Stir through and add the yoghurt mixture. Mix well, cover, and cook for 10 minutes on medium heat.
– Remove the lid and cook on high heat for 5 minutes to boil off some moisture. Turn off the heat and set aside.
– Meanwhile, place the remaining onions in a bowl with the chilli powder, a pinch of salt, and lemon juice. Toss it together and break up the onion layers.
– Take a lemon-sized portion of dough and roll it into a ball.
– Lightly coat the dough in flour. Then, use a rolling pin to flatten the ball into a large, thin disc.
– Brush one side with 1 tsp of oil. Roll it up into a snake-like shape, then twist it into a swirl. Lightly coat it in flour and roll it into a medium-sized disc.
– Add the paratha to a hot pan and cook for 2 minutes on each side. Once the paratha has started to bubble, lightly spread some oil/ghee onto both sides and cook for 1 minute on each side until golden and crispy.
– Repeat the process with the rest of the dough.
– Place all the ingredients for the sauce into a blender and blitz until smooth.
– Assemble the dish by placing one paratha on a plate, add 2 heaped tbsp of chicken to the centre, drizzle on the sauce and garnish with the onions. Repeat the process with the rest of the ingredients.